Friday, 19 March 2010

A tale of oranges and lemons 2

Lynn expressed a desire for me to give the recipes for my cooking so here they are.

Lemon Curd (very easy).

3 untreated lemons, washed and scrubbed.

3 oz\75 g unsalted butter.

8 oz\225 g sugar.

3 large eggs, beaten.

Grate the rind and juice the 3 lemons. Put into a large microwaveable bowl with the butter. ( I only used the rind of 1 lemon.)

MICROWAVE ON HIGH FOR 3 MINUTES until the butter is melted. Stir in the sugar. MICROWAVE ON HIGH FOR 2 MINUTES.

Stir until the sugar is dissolved and then add the strained beaten eggs stirring all the time.

MICROWAVE ON LOW FOR 12 TO 14 MINUTES. Stir occasionally until the mixture is thick enough to coat the back of the spoon.

Spoon into dry sterilized jars and cover. Store in a the fridge and consume within a month.

Very very yummy!!!!!!!!!!

Orange preserve.

2 large oranges

1 lemon

1/2 pt/ 300ml water

1lb/500g sugar

Cut the washed oranges and lemon in half and place in a large microwavable bowl with the water. Cover loosely with microwave film and MICROWAVE ON HIGH FOR 10 MINUTES.

Remove the fruit from the water and leave to stand for 5 minutes

Discarding the pips shred the oranges and squeeze the juice from the lemon. Return to the bowl and add the sugar and leave for 10 minutes till the sugar is dissolved.

MICROWAVE ON HIGH FOR 20 TO 25 MINUTES stirring occasionally , until a spoonful wrinkles when dropped onto a cold plate. pour into hot sterilized jars and seal.

Orange peel in syrup.

8 untreated oranges ( approx 1 kg)

1 kg/ 2ld 4 ozs sugar

juice of 1 lemon.

Wash the oranges in hot water and dry. Cut each fruit into 6 wedges and carefully remove the peel, placing it into a bowl of cold water.

Thread the peel in curls onto kitchen string. about 10 per string and not the ends. Soak the threaded peel for 24 hours. Change the water 3 or 4 times over this period.

Drain the peel and bring to the boil in 3lts/ 5pts water. Simmer for 15 minutes. Drain the peel.

Repeat last step again but only simmer for 10 mins. The peel should be soft, not mushy. Allow to drain for 1 hour.

Put the lemon juice and sugar into the pan with 150 mls/ 1/4 pt water. Bring to the boil, stirring all the time to dissolve the sugar. Boil till a syrupy consistency. Remove peel from the strings and simmer for 5 mins. Let the peel stand in the syrup over night.

Heat up the syrup and peel mixture and cook to thicken for 4 minutes. Leave to cool, then fill into jars rinsed in hot water. The peel will keep for about 10 months stored in a cool dry place.